Tuesday, August 3, 2010

My Favorite Coleslaw

I love this spicy lime-peanut coleslaw on a hot summer day. It is mayo-free, so it is light and tangy with fresh flavors from the lime and cilantro and a great crunch from the cabbage and peanuts.

It is a breeze to fix up, most of your time will be spent juicing the limes and dicing the jalapeno.

Recipe is adapted from Epicurious.com:

1 cup peanuts, raw and unsalted
1/2 of a large head of cabbage, or 1 bag of Trader Joes shredded green cabbage
1 basket of cherry tomatoes, halved
1 jalapeno, seeded and diced (keep the seeds if you like it hot!)
3/4 cup cilantro, chopped
the juice of 3 limes (about 1/4 cup)
2 tablespoons olive oil
1/4 teaspoon sea salt

Roast the peanuts in a skillet for 5 to 10 minutes until golden and toasted. Shake the pan every minute or so and keep a close watch on them, they will burn if left too long!

While the peanuts are going, juice the limes and chop the jalapeno.

Whisk the olive oil into the lime juice and add the diced jalapeno. Add the salt. This is your dressing.

Halve the cherry tomatoes and chop the cilantro.

I like to leave a few of the cilantro leaves whole.

Quarter the head of cabbage and remove the core. Slice into thin shreds.... or just use the already shredded kind from Trader Joe's if you're short on time.... or just lazy :)

Combine the cabbage, tomatoes and cilantro in a bowl.

Drizzle the lime & olive oil mixture over the top and toss to coat. Add the cooled peanuts just before serving. They will lose some of the crunch if you add them too early. Taste and add more salt if desired.

Serve with your favorite BBQ chicken or have as a simple supper. It's the perfect summer dish!

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